Sift flour, baking powder, baking soda into a mixing bowl and set aside.

In another bowl, vigorously whisk eggs and sugar together for 3 to 4 minutes. Whisk in vanilla extract, lemon juice, and zest. Whisk in olive oil.

Stir in flour until just smooth and combined, don’t overmix.

Pour batter into prepared pan and bake 25 to 30 minutes. Cool the cake 10 minutes in pan then remove to cooling rack for another 5 minutes. Stir the icing sugar and extra tablespoon of juice in a small bowl until smooth. Glaze the cake top and serve with berries.

Heat olive oil in a large soup pot over medium high heat. Saute sausage with a generous pinch of salt, constantly stirring, 2 minutes. Remove sausage from pot and drain on kitchen paper. Saute onions and garlic until just soft, pour in wine, stirring up the brown bits of flavour from the bottom. Add squash and saute another 3 minutes. Add stock, bay leaves and rinds and season with a another generous pinch of salt.

Next, add the greens in 2 bunches, stirring until just wilted. Return sausage to the soup, stir in the beans and heat through 3 minutes. Stir in the grated parmesan, 1/2 cup at a time, and adjust taste with salt if necessary. Remove the bay leaves, rinds and serve hot with extra parmesan and fried rosemary over the top. Serves 6

Heat oil over medium heat in a heavy bottomed saucepan. Lightly fry the lotus root until golden crispy, stirring as not to stick together, about 3 to 5 minutes Remove lotus root from the oil using a slotted spoon, drain on kitchen paper and lightly sprinkle with salt. Fry the shallots until golden crispy, transfer to kitchen paper.

Next, combine papaya, banana slices, pickled onions and herbs to a large bowl and lightly toss with vinaigrette to taste. Place salad on a serving plate, layer hamachi on top, drizzle over a bit of more vinaigrette and garnish with fried lotus root, shallots lime cheeks. Serves 6